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Italian Chef Reacts to Scary American EGGPLANT PARMIGIANA Recipe

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By now you know that I always react to pasta recipe videos, but I've discovered that people like to destroy other Italian dishes too!
In this case, this lady has bastardized what should have been an Eggplant Parmigiana, preparing this sort of... I don't even know what to call it! 😭
Want to make an Authentic Italian Eggplant Parmigiana? Stay tuned for my new video recipe coming out very soon!
💯 Follow this link to read and print Mom's Eggplant Parmigiana written recipe: www.vincenzosp...
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22 авг 2024

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Комментарии : 498

@vincenzosplate 7 месяцев назад

Can you please tell me where she got this recipe from?

@catherinerose1146 7 месяцев назад

Nowhere good.

@JoeS-NY 7 месяцев назад

From the deepest pits of hell lol

@traviswilliams3034 7 месяцев назад

Im pretty sure this exact recipe was the 7th level of hell in Dante's Inferno. Only this lady didn't realize the poor souls eating it forever were being tortured. 😅

@timothytobin1481 7 месяцев назад

Satan gave it to her.

@KOALAWALA9 7 месяцев назад

From a dumpster in an alley behind a Chinese restaurant.

@lindar6151 7 месяцев назад

I hope you don't think this is how the majority of Americans make this dish. As an Italian-American maybe I just know better, but I have NEVER known anyone to cook this way. I love your comments and facial expressions!

@vincenzosplate 7 месяцев назад

Of course not my friend, but since she was claiming that this recipe was american, I decided to react to it! Thanks for the support and for following along ❤😊

@picantesworld7723 7 месяцев назад

Me too. You know as an Italian American if we made this way in the video our families would be having agita for sure. 😂🙂

@SebPaez 7 месяцев назад

Still requesting you to check out South American-Italian food, you’d be surprised or horrified or both! There’s for instance the only prosciutto outside of Italy recognised as such from southern chile that is dried and spiced up with smoked chili spice from the local native peoples, Peruvian pesto(-ish), Argentinian pizza, etc

@anthonyd507 6 месяцев назад

I was about to post the same comment almost verbatim. My Nonna and mother made eggplant parm my entire life until my Nonna passed. I’ve never seen anything this bad lol. Now that I’m older I’ve found it’s best to keep using the non gmo seeds and slice it lengthwise. Not into these massive gmo eggplant “medallions”. It must be a great eggplant. This started with a garbage one. Way too big, and if I had to use it, I would have removed the seeds, made a spread with them and stuffed it. That single piece of information literally would have changed how I wanted to use it. To be honest. This doesn’t represent anything close to our family recipe. Like Vinny said. I would have floured and fried the eggplant. I have no idea what this person is making. Certainly not eggplant parmigiana.

@crankiemanx8423 6 месяцев назад

I can't stand the way they say "Parm E szhhhjjarn & then call the sauce "marinara " if it's marinara that means there should be sea food in it ...🤔🙄

@jcarlovitch 7 месяцев назад

If you put flour in marinara sauce in the North End of Boston you will be found a few days later face down in the Merrimack river.

@vincenzosplate 7 месяцев назад

😂😂😂😂

@ritapirocchibell4949 6 месяцев назад

😂

@MarcLipskier 4 месяца назад

😂😂😂😂

@GuitarAnthony 7 месяцев назад

My recently departed from this mortal coil Sicilian born mother whom taught me every recipe she knew before she couldn't stand long periods to make meals anymore saw me or even suspected of making parmigiana di melanzane like this...she would find the strength to stand, walk over, find the biggest wooden spoon we had in the drawer and proceed to beat me about the head and shoulders in from of my wife and kids and not give it a second thought. She would be right to do so in this case.

@joannebrauer2688 7 месяцев назад

You got that right!😆

@joanngarber4969 7 месяцев назад

Mine would come from the grave and kill me if I did this

@lynneyb2469 7 месяцев назад

She literally made tomato soup and put it over eggplant. 😂

@natrixxvision6997 7 месяцев назад

1:34 Whenever you have a simple dish like this and someone says “my version is simpler,…” don’t ever believe them.

@vincenzosplate 7 месяцев назад

That should actually be your clue to skip the video 😂

@arsyfoox 7 месяцев назад

Your reactions are priceless, for everything else there's a Mastercard .

@vincenzosplate 7 месяцев назад

HAHAHAHAHA Thank you 🙏🏻

@suzie_lovescats 7 месяцев назад

And cheese 🧀 on top 😂

@auntgeriskitchen8238 7 месяцев назад

Oh my gosh, Vincenzo, my friend, please don't judge all of us other Americans by this woman's recipe! That was just crazy! I like to pride myself on finding and cooking authentic traditional recipes from around the world, not eating whatever that stuff was she cooked.😂

@peterbreis5407 7 месяцев назад

But you have to admit what she is showing is not uncommon. Whilst you may choose to carefully follow a proven recipe, most American chefs prefer to cut corners, substituting a lot of processed ingredients and throwing it all into one pot if they can, before pretending the "result' tastes "Great!", "Amazing!", "Awesome" and "OMG!". Not having a basis of comparison, if it is even vaguely edible, it is considered a feat of super-human genius.

@Simon0103 7 месяцев назад

Too late.

@user-ps1ft1hy4j 6 месяцев назад

@@peterbreis5407 I think you're talking about an especially cheesy form of American, which is actually a worldwide trend -- "creators" of videos. Most people are shy about putting themselves out there, I'd guess, especially with nothing to back it up but their own egos and no skills. Everyday people don't want to be caught out as fools and have the normal-sized egos to realize that that's an actual possibility. Please, these are largely not American "chefs" ... at least in any properly understood use of the term.

@peterbreis5407 6 месяцев назад

@@user-ps1ft1hy4j I was talking about American celebrity chefs, cookbooks and recipe sites. The many American food podcasts are just more of the same. I have eaten well in the USA, mainly in L.A. But that was the rare exception, not the rule. If you want to eat well and healthily in the States, cook for yourself, but you will struggle with ingredients.

@user-ps1ft1hy4j 6 месяцев назад

@@peterbreis5407 Jonathan Goldstein, based in Los Angeles, won a Pulitzer Prize for writing about what we were both doing at the same time -- visiting mostly random hole-in-the-wall local restaurants out of curiosity and to see if you could find the nice surprise of cooks who knew what they were doing and cared to do it well. There is a lot of good food in Los Angeles, and much of it is mom and pop level places relatively few people know about and few celebrate. I rarely eat out because I can usually cook better than I can find in restaurants. Re ingredients, a great many ingredients, especially reasonably fresh, are hard to find in many neighborhoods. Luckily you can go to online retailers to find all kinds of exotic things these days, as well as the recipes on how to both make ingredients and use them. We can now go down cooking rabbit holes our parents never even knew existed.

@joannasunday 7 месяцев назад

I'm Italian American and we do NOT make Eggplant Parmigiana this way! The thing about America is that there are so many different kinds of Americans. ❤

@vincenzosplate 7 месяцев назад

What's the main difference between Italian and American parmigiana?

@catherinedavidson7145 7 месяцев назад

I could have a pleasant discussion with you about cooking in the UK..... If you get to Edinburgh, go to Valvona & Crolla, or Eusebi's or Coia's Cafe, both in Glasgow. 🤗

@joannasunday 7 месяцев назад

@@catherinedavidson7145 I'm sorry. I had a feeling I'd get flack for that comment. I started to edit it but my phone died and i have to take the battery out to charge it. Anyway my comment was slightly out of line and i apologize.

@joannasunday 7 месяцев назад

@@vincenzosplatefrom what I've seen, the more "American" way is it's cooked the same way, fried and topped with sauce and mozarella but it's not layered. And it is cut a bit thicker and bread crumbs are used. The more "Italian" way is thinner and layered. To be honest i rarely find it layered here anymore.

@tanikokishimoto1604 7 месяцев назад

@@joannasundayI am planning on ordering eggplant Parm at a restaurant tomorrow. I've had it there before, and it was layered. And, good. Location , Massachusetts, US.

@anthonygarofola731 7 месяцев назад

Thank you, Vincenzo! Eggplant Parmigiana is my comfort food. Thank you for the entertainment value of watching your critique on this train wreck.

@DanielSell 7 месяцев назад

Oh when she put the flour and milk in the pan I said: NOOOOOOOOOOOO! What are you doing woman?? hehehehhe

@vincenzosplate 7 месяцев назад

She doesn't even know hoe to make bechamel 😅

@bretisimo 7 месяцев назад

I flour and fry the eggplant in 1/4 inch slices but I don’t salt the water out. I just don’t see the necessity. When you fry it, the water steams out of those thin slices. I’ve never had a pan of eggplant turn out watery or taste acidic. However, if Vincenzo thinks I’m missing a key step, I’ll try it next time. Most Italian Americans tend to use bread crumbs. Growing up in New York we were the only family I knew using just flour. Even restaurants.

@suzie_lovescats 7 месяцев назад

I thought only Americans called it ‘eggplant’ but the real name for it is aubergine 🍆 😉

@LisaL87 7 месяцев назад

What the...? I have never heard of this. Nor would i even bother trying it if I saw this. Flour and milk? Nope! Love your reactions! Keep 'em coming please! ❤😊

@alexbennettbenefit366 7 месяцев назад

Love the reacting video vincenzo love your content your a amazing RU-vidr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo

@vincenzosplate 7 месяцев назад

Grazie Alex 🙏🏻have you ever tried making eggplant parmigiana?

@meTWO2323 7 месяцев назад

I laugh so hard at his reactions. And LEARN!

@catherinedavidson7145 7 месяцев назад

I would definitely buy your cookery book! I love aubergine and I think you're right - long slices are better, more surface area to absorb all the delicious flavours of the sauce.

@Alkcair91 7 месяцев назад

Well... I do actually roast the eggplant in the oven but thats where the similarities end. I dont want to go through the mess deep frying always produces for me. Cheese in every layer is a must!

@tangoangel2782 7 месяцев назад

Her recipe is exactly why I avoid eating in people’s houses or at potlucks.

@kimferzoco6755 6 месяцев назад

Meanwhile, I avoid eating at potlucks because I’ve seen cats walking all over the kitchen counters at a few of my coworkers homes.

@steveday4797 7 месяцев назад

Strangely enough I was first introduced to this gorgeous dish in Sydney. My brothers sister in law is married to an Italian. I'm now addicted 😊

@vincenzosplate 7 месяцев назад

Congrats to the Italian for keeping our traditional recipes alive! 😊

@user-kx6qw2nd8v 7 месяцев назад

I would have finished it already doing it the proper way and started eating it! 😂 Can’t wait for your cookbook to learn more 👍

@phxgidget 7 месяцев назад

Thank God for you & your videos! You make me smile😊

@vincenzosplate 7 месяцев назад

You are so kind! Happy to hear that you enjoy my content! ☺️

@janej6253 7 месяцев назад

I’m American and I would never make or eat Eggplant parmigiana like this. 😮 She doesn’t know what she’s doing.

@connorwinton4343 6 месяцев назад

My great grandmother is crying from heaven

@sarahsutube 7 месяцев назад

That was strange; what was she thinking. BTW the editing on this video was hilarious. I was cracking up lol.

@vincenzosplate 7 месяцев назад

Glad you enjoyed this video! Don't forget to stay tuned for more! 😊

@keithbaker7097 7 месяцев назад

American here. Never ever have I made eggplant parm this way.

@vincenzosplate 7 месяцев назад

Hey there, how do you make your eggplant parmigiana?

@annabarras8143 7 месяцев назад

Lol. 😂 unbelievable! Love Your show ❤ Love eggplant the way you make it 🍆

@vincenzosplate 7 месяцев назад

Thank you so much Anna! I appreciate 🙏🏻

@Blacksheep-kq6mm 7 месяцев назад

Not all of us make it this way. I'm Puerto Rican but I would never disrespect food like this.

@loisavci3382 7 месяцев назад

The huge purple eggplants we have in the US are especially porous and can easily soak up too much oil, which is why some folks recommend baking eggplant slices instead of frying them. Unfortunately the taste is not the same.

@Khaiell 7 месяцев назад

One of the favourite dishes of my wife! I do it for special occasions. And I de-water and fry the eggplants, and I use real cheese, and in proper layers, with a proper sauce. Funny thing is I always thought this is a recipe from Provence.

@ropeburn6684 3 месяца назад

"Maruhnaruh sauhss" "Gwrrreat thikkuhnrrr" I can't listen to these dialects without laughing 😂😂😂

@chubbycheeks2731 7 месяцев назад

The heavy part of milk is not the fat in it, its the sugar in it, lactose, which is almost tasteless but the healtiest kind of sugar, yet people think they'll get obese and arteriosclerosis from milk ridiculous ALSO, when you mix milk with tomato, it will lower* the pH. In conclusion, what you get is not a "sauce" , just some spoiled milk.

@vincenzosplate 7 месяцев назад

The idea was that you just can't mic bechamel and tomato sauce. It's disgusting 😅

@loveisreal4296 3 месяца назад

I am from NYC in the U.S. No one I know makes eggplant parmigiana like this. It is CRAZY!!!!

@johnwrou 7 месяцев назад

One of my alltime favorite dishes. I found a recipe from Da Gigino's: my favorite ristorante in Sorrento which uses a mixture of EGG & parmigiano / (pecorino would probably be fine) in the layering process. The recipe, of course uses parmigiano and mozzarella as well (not mixed with egg). I have also found that salting the eggplant BEFORE frying actually causes the eggplant to take up LESS oil in the frying process than it otherwise would have done without salting beforehand. I look forward to seeing your full recipe! :)

@123mabbi 7 месяцев назад

Hey Vincenzo, love your Videos. Stay strong when watching of this kind💪. Greetings from Germany

@James90 7 месяцев назад

Oh No The Horror Why

@vincenzosplate 7 месяцев назад

I don’t know 😭😭😭

@brian752 6 месяцев назад

Chef Vincenzo in 100 percent correct! I never make it like her. That is the worst eggplant parmigiana I have ever seen, lmao !

@vincenzosplate 6 месяцев назад

She could have done better by doing more research. Google is just a click away.

@FlowerPower-cf2fp 7 месяцев назад

Aww I've never had a bad recipe from Sarah though I've never tried this one. Her audience is people who need to get a meal on the table in under 30 minutes.

@SanDiegoFarmGal 7 месяцев назад

I was kind of hoping she'd splash her mock bechamel on her white shirt and towels. Ha! I wish people would rename their dishes if they are going to use creative license. Rest assured Vincenzo, this is NOT eggplant parmigiana we typically make in USA and I have not one bit of Italian in me. I grow my eggplants specifically for this fave dish (and moussaka :-) She's clueless, as you well know, of how to make bechamel sauce. Butter and cream, or at least whole milk! Adding tomato anything was ugh! Skipping the degorging of eggplant is bad too. Her recipe gets a D- (at least she used eggplant, or would have been an F). Your critique was spot on, educational and very funny. Keep 'em rolling!

@Lviz 7 месяцев назад

Made my day Vincenzo..HaHa unbelievable. Love your comments. Thank you!

@vincenzosplate 7 месяцев назад

Ciao! Love to hear you enjoyed this video reaction, thank you 🙏🏻

@patrik3083 7 месяцев назад

Melanzane alla parmigiana is one of my preferred dishes. Love making it even if it takes a bit longer. And whenever I go to an Italian restaurant I always check the menu if they make it. I love your reactions, faces and comments Vincenzo!

@DanielSell 7 месяцев назад

I love your reactions, man!

@vincenzosplate 7 месяцев назад

Haha glad you enjoy my reactions! Stay tuned for more content!

@tomaseire 6 месяцев назад

Dear Vincenzo, melanzane alla parmigiana is my favourite too! I’ve never seen such slop dressed up as Eggplant Parmesan as Ginger refers to it as. Did the poor lady study cooking by a postal correspondence course? Good heavens!

@natrixxvision6997 7 месяцев назад

I have seen Sicilians make this dish. They do it similar to your way, but they add hard boiled egg when assembling the dish.

@LuisKolodin 6 месяцев назад

In Brazil we make beef alla parmegiana (and chicken, but chicken alla parmegiana exists in the USA too)

@avedurham 6 месяцев назад

You said you were coming out with a cookbook? When??? Where can I get it?

@Memesifoundonfacebook 7 месяцев назад

Im now a fan of yours, im feeling more italian the more i watch your content😂😂, im slowly learning to understand why italians are sensitive when it comes to Pasta

@josiemorgan5401 7 месяцев назад

This is why I say you are the best my dear friend the best chef to me always 😊🤗👍👍👍👍👍

@Redsoxking 7 месяцев назад

Never seen Eggplant Parmigiana made like that

@vincenzosplate 7 месяцев назад

It was a first for me too! What did you think of her version? 😅

@Redsoxking 7 месяцев назад

@@vincenzosplate I wish i had the MIB mind easier to forget about it

@kdub175 6 месяцев назад

I just followed Harper’s recipe from pasta grammar!!! it’s gonna be so good

@911reymond 2 месяца назад

The main reason why I watch cook as you when I want to cook a certain native dish. Because a lot of people out there makes unacceptable substitutions to and horrible changes to the dish.

@alexbennettbenefit366 7 месяцев назад

Love the video

@martinpallmann 7 месяцев назад

if I show this to my italian wife she would destroy my phone.

@vincenzosplate 7 месяцев назад

I was pretty close to destroy my screen as well 😅

@Sharky762 7 месяцев назад

You are to brave for your own good Vincenzo!

@sharmishthabanerjee6852 7 месяцев назад

chef, please show Italian braciole recipe please

@vincenzosplate 7 месяцев назад

Ciao! I love braciole and I actually have a recipe on my website, but it is a bit old. You can find it here www.vincenzosplate.com/braciole/ I should make a new version!

@lesleychamberlain3508 6 месяцев назад

Speechless 😮...

@EL-xg4yq 7 месяцев назад

Vincenzo seemed almost as offened as this as uncle roger was with Hersha's egg fried rice

@pottypooo 7 месяцев назад

Unbelievable how these people are doing this and they're getting views! They need to come to my house and eat this the Sicilian way Vini.

@vincenzosplate 7 месяцев назад

Absolutely! They should taste real Italian food, and I’m sure they would never go back to these crap recipes

@rosachaney911 7 месяцев назад

I hope my Sicilian mother and grandmother come back to haunt this woman. 🤣🤣Milk in tomato sauce?? What a mess!!

@vincenzosplate 7 месяцев назад

I had never seen such a thing!! 😅 these people always think of coming up with the weirdest recipes 😅

@mauricegodfrey1163 7 месяцев назад

Hello from the USA. That is not at all how I make eggplant parmigiana. Nor is it how I have ever seen it made. Another American giving all of us a bad culinary reputation.

@urusledge 7 месяцев назад

Hey, if she hadn’t added the garlic, that stuff in the pot might have been an interestingly pleasant tomato soup 😂

@vincenzosplate 7 месяцев назад

Good call! It had potential, but let's not mix tomato sauce and bechamel 🥲😂

@Smarfton 7 месяцев назад

I've breaded and baked eggplant after sweating the eggplant with salt to get as much moisture out beforehand. I've also cut it lengthwise. Coat them with a decent amount of really good extra virgin olive oil and bake. The sauce and cheese comes AFTER that intial bake. Hell, you can freeze the eggplant "cutlets" after cooking get the sauce together, get good mozzarella (or scmorza), Parmigianino (or Pecorino) and you have one hell of a eggplant Parmigianino.

@mark7799 7 месяцев назад

10/10 Marinara and Parmesan pronunciation

@picantesworld7723 7 месяцев назад

You have to strain the water, inside a sculapasta (Neapolitan slang word for colander) weighted down. Vincenzo your mama has the same one like my parents did with like star pattern. 🙂

@DougHoffman 7 месяцев назад

I pan fry my eggplant slices using just cooking oil spray. It minimizes how much oil the slices pick up, and by flipping the slices frequently (until golden brown) it drives off the excess water, so I do not need to do the salting step. My eggplant parm is never watery. Then I use Marcella Hazan's tomato sauce (the one with tons of butter, flavored with onion) which I've fortified with a little tomato paste, as my sauce, and I layer in basil leaves, sauce, whole milk mozzarella grated from the ball (NEVER the pre-shredded stuff, that's a fail), freshly grated parmigiano reggiano. More layers, lots of cheese on top. It's always superb.

@vincenzosplate 7 месяцев назад

Thank you for sharing your way of cooking the eggplant parmigiana! It sounds delicious! 😊

@AlokSomani 7 месяцев назад

As an American and a vegetarian who loves Italian food, I can say DO NOT bet on finding good eggplant parmigiana out here. Very few places, even otherwise good Italian restaurants, have a legitimately good eggplant parmigiana. Even one I had in France put all the ones I’ve had in America to shame. Must be even better in Italy.

@catherinerose1146 7 месяцев назад

Poor Vincenzo. As an Italian American, I can tell you I never eat Italian food outside my or my family's home. They destroy everything here. People cannot understand why I make my own sauce. It's crazy. No respect, every recipe butchered and people think it's food.

@aris1956 7 месяцев назад

As an Italian I must say that Americans unfortunately ruin our great Italian culinary culture ! Everything they make it "American-style."

@vincenzosplate 7 месяцев назад

People actually get mad when I criticize these kind of recipes 😅 If they tried the real deals they would understand us! 😊

@catherinerose1146 7 месяцев назад

It distorts what real Italian food actually is. I support you!

@davidepannone6021 7 месяцев назад

Io comunque dopo tutti sti anni non ho ancora capito perché il sugo di pomodoro loro lo chiamino marinara.

@vincenzosplate 7 месяцев назад

Ah valli a capire! Me lo continuo a chiedere anche io 🤷🏻‍♂️

@JaimeMesChiens 5 месяцев назад

Je pense que c'est un clin d'œil au français, on ne mélange pas, à quelques exceptions près, fromage et poisson. Vous feriez une sauce sans fromage, Marinara, lorsque vous serviriez du poisson.

@JaimeMesChiens 5 месяцев назад

Translated to English I think it's a nod to the French, we don't mix, with a few exceptions, cheese and fish. You would make a sauce without cheese, Marinara, when serving fish.

@bobbicatton 7 месяцев назад

It was painful to watch you watch this. I was impressed with your ability maintain composure!😊

@vincenzosplate 7 месяцев назад

I always have to be professional and still provide informative yet fun contents for you guys.

@sashaking9816 7 месяцев назад

Poor man looks like he's in physical pain 😖😂

@aleksandarnedeljkovic8104 6 месяцев назад

We live fast paced lives Vincenzo . Hour-Two hours , after work 8-10 and travel let's say hour total is a lot of time .Maybe on days off if not for obligations then .

@Iulius.M 7 месяцев назад

Parmiggiana di melanzane Halloween edition...😂 Non sono un amico delle melanzane ma con cuesta ricetta mi sono spaventato tanto che non li mangero piu! 😂😂😂😂

@NadiWLJ 4 месяца назад

Ciao Vincenzo! Hai ragione, questa parmigiana è proprio un dolore 😂 mi sa che la faccio al mio compagno la prossima settimana, come si deve 😂 tanti saluti!

@rockwelaj 6 месяцев назад

African-American homecook here. Because of the respect for all of the different types of foods I cook, I've always asked the Nonnas, Babcias, Babushkas, Big Mamas, Granmeres etc. And especially the ones with those underarm flaps that jiggle and may hit you when you are with them at the counter, I ask them how to do it. I want the traditions that have been passed down from their grandparents and so forth and so on. I couldn't understand a word my grandfather said until I was around ten because his southern accent was soooo heavy! But, I was right there learning when he was making rabbit, gator, turtle or any other of those deep south classics. Learn from from the elders. Tradition and history are priceless. Oh, yeah. This recipe fucking sucks. I learned from a Nonna that is no longer with us and I'm positive that this lady didn't use olive oil. It's so...yellow. Sometimes, I feel like such a poser because I actually pronounce the words the way I was taught to🤷🏾‍♀️

@anthonyd507 6 месяцев назад

Vincenzo! You are correct every step of the way! I just want to throw this out there one more time. I would love to share my papa Dellucci’s cacciatore recipe with you. I’ve had the dish with various proteins and ways of assembling it, both in America and Italy. But I’m not too savvy with editing videos etc. I will say this as objectively as I can. My papas is the best I’ve ever come across in both countries. (He learned from his father in Bari). Would be great to hear your feedback! Also. The his person cooking I don’t think is Italian American. Us here in Boston come from Immigrants from Italy. She doesn’t have the tradition. If she did she would have mentioned it. All the dishes I make started in Bari with my great grandfather. She’s trying her best. Flour in sauce……..I can’t even begin to make sense of that.

@WF2U 7 месяцев назад

I almost lost my breakfast looking at that slop, and the nice eggplant that was wasted in the process. I love eggplant in almost any form, and I always judge an Italian restaurant by their Eggplant Parmigiana. If it's not good, I never return to that restaurant.

@shaggydogg630 7 месяцев назад

Amazing to me is the number of so called “ Italian “ restaurants that don’t serve eggplant. To me they are not Italian.

@SanDiegoFarmGal 7 месяцев назад

I judge a Mexican restaurant by its chili rellanos. This was hard to watch, other than for Vincenzo, of course. ;-)

@vincenzosplate 7 месяцев назад

Wise system of judgement I must say! 😊

@michaelt6413 7 месяцев назад

As a northwestern US citizen...I have no idea what she's making. I don't eat like that. If something is supposed to be fried, I fry it.

@donnaroberts1418 7 месяцев назад

I was shocked at first watching her attempt Eggplant Parmigiano, and then I found myself stunned as if watching the most horrific train wreck happening....you REALLY don't want to watch, but you can't turn away.... this is worse than someone making Lasagna with cottage cheese!

@SanDiegoFarmGal 7 месяцев назад

LOL @ cottage cheese!

@vincenzosplate 7 месяцев назад

Same here, I wanted to see how far she would go 😂

@donnaroberts1418 7 месяцев назад

@@vincenzosplate lol understandably

@donnaroberts1418 7 месяцев назад

@@SanDiegoFarmGal haha the mere thought makes me gag

@misterangel8486 7 месяцев назад

Vincenzo uploads new comment video.... Me: prays to every god in the universe before watching before watching the horror... 🙏🙏🙏😂 AAAAH.. What are you doing to that poor eggplant 🍆🍆😱😱

@ladytamaya4737 5 месяцев назад

American chefs who make an effort to learn international recipes, can really come up with great culinary results. But I have to say I saw a number of USA RU-vidrs who make every meal look like Mc Donald’s. As long as they have cheap cheese and ketchup from the bottle they are happy.

@nandkuj 6 месяцев назад

Personally, I cook the eggplant in an airfrier or the oven purely to use less oil but I follow traditional steps for everything else and it's delicious

@Jen-iy7lq 6 месяцев назад

Submerging the eggplant in oil at high temp, it actually absorbs less oil than if you saute it. I tried to alter Middle Eastern dishes this way and became awfully frustrated at how the eggplant just absorbed all the oil and I had to keep adding more, until a Turkish chef explained what's happening.

@hoosiermomma1571 6 месяцев назад

My Dad always had a large vegetable garden, and some years, he planted eggplant, and the only way my Mom knew how to cook it was breaded and fried. Fortunately, I had a mother who encouraged us to try foods, but never forced us to eat things we didn't like (my Mom was a picky eater). I HATED fried eggplant. I tried to like it, but I couldn't. Nearly 50 years later, and I still can't bring myself to try eggplant ANYTHING.

@lindagrey9816 Месяц назад

I love eggplant parmigiana but not the short cut way. In my opinion there are no shortcuts to this dish. Vincenzo, I love your recipe. I just started to use carrots in my sauce It is delish! I also make rollatini with ricotta cheese. I try not to use really large eggplants. I pick them when they are on the smaller side. Bechamel?

@terryknernschield2121 7 месяцев назад

Another hilarious video. Love when you criticize cooks. One of my favorite video you do

@JoeStuffzAlt 7 месяцев назад

Olive oil on vegetables in the oven can taste really good. No idea if it works on eggplant though. I wouldn't call it Eggplant Parmigiana though. Also, maybe without that sauce

@giandomenicomartorelli8069 7 месяцев назад

Yes, eggplant parmigiana is one of my top favorite dishes. And no, this is not the version I would like to eat. Well done Vincenzo.

@joanneborelli7586 7 месяцев назад

I am from the US and have never seen a recipe like this in my life‼️‼️‼️🤔🤔🤔🙄🙄🙄😬😬😬😬😬😬😬 I make eggplant Parmesan & it is Nothing like this!!!!!!!!!

@sleqit 7 месяцев назад

My mom also squeezes the water out of the eggplants first before cooking.

@Trontasia 7 месяцев назад

I love Eggplant Parmigiana. I've mostly had it by the brand 'Michel Angleo's' from stores, tried it once at Olive Garden. The one from stores is the best Eggplant Parmigiana I've had so far. They have improved it by lowering the temperature & increasing the time - so that there's less 'splashy' parts where the eggplant was too embedded in the sauce. It's a frozen product by the way. I've been feeling like there's too much tomato sauce - especially for it being frozen - for the heat to get to the breading & eggplant to make the breading crispy. Some of it kinda is, but not all of it is completely crispy. Not all Americans make it like this (like in the video); just her.

@PanamanianMan317 7 месяцев назад

I have made my own parmigiana di melanzane before. I don't use pre-shredded mozzarella. I buy the whole chunk of cheese, mozzarella, parmigiano reggiano, and pecorino romano. I also make my own tomato sauce, with a bit of basil and garlic.

@johnInteristi 7 месяцев назад

I almost had a stroke with her cooking

@adigmon 7 месяцев назад

I do make a quick version roasting the eggplant with olive oil. The water roasts out and they get crispy. I also make a roasted ratatouille with veggies from the garden that’s absolutely delicious. Maybe not traditional but you should try it! However…this recipe is not okay.

@vincenzosplate 7 месяцев назад

Sounds great! Thanks for sharing your tip! ☺️🇮🇹

@annalchihabi5114 7 месяцев назад

As an American, I have to say, we DO NOT make eggplant parmigiana this way. Everyone has to reinvent the wheel! If it's not broke, don't try to fix it. Yuck!

@PassiveAgressive319 2 месяца назад

Everyday Food Channel is owned by Martha. The goal is to make simple healthy versions of everyday classics. It’s fine if you want healthy options, but very few of their recipes work (imo). I subscribe to most food channels but I rarely refer to it. I actually forgot it existed until this video

@ramonafriesinger5652 7 месяцев назад

Neverever is that parmengiano cheese ! And also lighter can go and f...k itself ! The real thing is a delicious masterpiece ! The fried eggplants , the tomatosauce ,the parmenciano ,the basil ,the Mozzarella cheese hmmmmm ❤ sometimes the calories are absolutly needed and you don't eat it everyday,it's a special dish for special days !

@vincenzosplate 7 месяцев назад

It's definitely a recipe for special days, or cheat days! You simply don't make a parmigiana if you're watching your calories intake!

@hansdampf4055 7 месяцев назад

However, salting the aubergines and thus "draining" them is not primarily intended to drain them. Old aubergines and cucumber varieties contained much more bitter substances. And removing them is the reason to salt them and draw water. In my opinion, this is superfluous with modern varieties.

@jbr2 6 месяцев назад

Flour in marinara sauce? 😂 Baked, not fried eggplant? 😂 No cheese between the layers? 😂 I’m sorry, but as an Italian-American, I’m completely embarrassed for this woman. No one I’ve ever met would make eggplant parmigiana this way. And of course, no one makes it as good as my mother! 😘

@Jack-Dex 7 месяцев назад

She needs a ticket to Italy.

@jcgurl3773 7 месяцев назад

Hahahaha I Vincenzo! ❤

@narvul 6 месяцев назад

Come on Vincenzo you're just jealous. 😂😂😂 "As a co-host of the weekly cooking series "Everyday Food, Sarah shares useful tips and recipes for creating mouthwatering meals that are as simple as they are delicious."